{1 heaping cup} oats
{1/4 cup} raw coconut chips
{1/2 cup} raw mango flesh, peeled and diced
{1 tbsp} bittersweet, vegan dark chocolate, crushed (cacao nibs would be lovely, as an alternative)
{1 tbsp} dried cranberries
{1 tbsp} raisins
{1/4 cup} pecan halves
{1/4 cup} hazelnut kernels
{1/4 tsp} sea salt
{1/4 tsp} cinnamon (optional)
{1/2 tsp} maple syrup, to drizzle (optional)
Dairy-free milk, to taste (I used unsweetened soy milk)
Placing the chocolate pieces in a plastic bag, hit with a rolling pin (or something heavy) to break up - set aside.
Then, in a dry saucepan, on a medium-low heat, toast the pecans and hazelnuts, making sure not to burn them.
In a breakfast bowl, add the oats, chocolate, cinnamon, salt, coconut chips, half the toasted nuts, half the cranberries, and half the raisins. Give it a good mix, then top off with the mango, and the rest of the nuts/cranberries/raisins. Pour over your favourite dairy-free milk, and set aside for a few minutes to let it soak. Top up with a bit more milk and drizzle with a little maple syrup.
